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- 4 boneless, skinless chicken thighs - 1 cup fresh pineapple juice - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated - 1 fresh pineapple, peeled, cored, and sliced into 1-inch rings - Salt and freshly ground black pepper to taste - 1 tablespoon cornstarch (for thickening sauce) - 2 green onions, finely chopped (for garnish) - Toasted sesame seeds (for garnish) If you don’t have chicken thighs, use chicken breasts. They work well, too. You can swap pineapple juice with orange juice for a different taste. For a low-sugar option, use agave nectar in place of honey. If you want a gluten-free choice, use tamari instead of soy sauce. {{ingredient_image_2}} First, take a large bowl. Whisk together 1 cup of fresh pineapple juice, 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 2 minced garlic cloves, and 1 tablespoon of grated ginger. This mix gives your chicken a sweet and savory flavor. Add the 4 boneless, skinless chicken thighs to the bowl. Make sure they are fully coated. Cover the bowl and place it in the fridge. Let the chicken marinate for at least 1 hour, or even better, overnight. This helps the flavors blend well. While your chicken marinates, it's time to get the grill ready. If you use a gas grill, preheat it to medium-high heat. For charcoal grills, wait until the coals are red and covered with ash. This step is key for even cooking. Next, let's prepare the pineapple. Slice a fresh pineapple into 1-inch rings. Place these rings on the hot grill. Grill each side for about 3-4 minutes. You want nice grill marks and a bit of caramelization. Once done, take them off the grill and set aside. Now, grab the marinated chicken thighs. Remove them from the marinade and let any extra drip off. Lightly season with salt and pepper. Place the chicken on the grill and cook for about 6-8 minutes on each side. Use a meat thermometer to check. The chicken should reach 165°F (75°C). This ensures it is safe to eat. If you want a thicker sauce, take the leftover marinade and pour it into a small saucepan. Heat it over medium heat until it boils gently. In a small bowl, mix 1 tablespoon of cornstarch with cold water. Stir this mix into the boiling marinade. Keep simmering for a few minutes until it thickens to your liking. Once your chicken is cooked, let it rest for about 5 minutes. This keeps it juicy. On a serving platter, place the chicken thighs and top them with the grilled pineapple rings. Drizzle the thickened teriyaki sauce over everything. To make your dish pop, sprinkle chopped green onions and toasted sesame seeds on top. This adds color and a nice crunch. For an eye-catching display, arrange extra pineapple rings around the chicken. Drizzle more teriyaki sauce for flair. Serve it with fluffy rice or a fresh salad for a complete meal. To grill chicken thighs that are juicy and tender, follow these tips: - Marinate well: Use the pineapple juice, soy sauce, honey, garlic, and ginger mix. - Timing is key: Grill chicken for about 6-8 minutes on each side. - Check the temp: Use a meat thermometer to ensure it reaches 165°F. - Let it rest: Allow the chicken to rest for 5 minutes off the grill. Caramelizing pineapple gives it a sweet and smoky flavor. Here’s how to do it: - Preheat the grill: Make sure it’s at medium-high heat before grilling. - Grill time: Cook pineapple rings for 3-4 minutes per side. - Look for marks: Aim for nice grill marks and a golden color. - Remove with care: Use tongs to handle hot pineapple rings. Feel free to mix up the marinade for different flavors: - Add spice: Try adding red pepper flakes for some heat. - Use citrus: Substitute some pineapple juice with orange juice. - Herbs and more: Add fresh herbs like cilantro or basil for a fresh twist. - Less sweet: For a lighter option, cut back on honey or use maple syrup. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken thighs overnight. This allows the marinade to penetrate the meat, resulting in a juicier and more flavorful dish. Use Fresh Ingredients: Opt for fresh garlic and ginger instead of powdered versions. Fresh ingredients provide a more vibrant flavor that enhances the overall dish. Perfect Grill Marks: Avoid moving the chicken around too much on the grill. Let it cook undisturbed for a few minutes to achieve perfect grill marks and a nice sear. Resting Time Matters: Allow the chicken to rest for at least 5 minutes after grilling. This helps the juices redistribute throughout the meat, ensuring each bite is tender and juicy. {{image_4}} You can use other proteins if you prefer. Try pork tenderloin for a savory twist. Shrimp also works well, soaking up the teriyaki flavors nicely. If you like beef, flank steak is a great match. Each protein can absorb the marinade, giving you a tasty dish. Switching up the sauce can change the whole dish. Use a spicy chili sauce for heat. A sweet and sour sauce adds a fruity kick. You can also mix in some lime juice for a zesty flavor. The options are endless, so feel free to get creative! You can easily make this dish vegetarian or vegan. Substitute the chicken with firm tofu or tempeh. Marinate the tofu just like the chicken for full flavor. Use the same teriyaki sauce, and grill it just like the chicken. Grilled vegetable skewers can also add variety and color. After you finish your meal, let the grilled pineapple teriyaki chicken cool down. Place the chicken and pineapple in an airtight container. You can keep it in the fridge for up to three days. Make sure to store the sauce separately if you made it thicker. This helps keep everything fresh. When you want to enjoy your leftovers, take them out of the fridge. You can reheat the chicken and pineapple in the microwave. Heat them in short bursts, about 30 seconds at a time. Check to see if they are warm through. If you want to use the stove, place them in a pan over low heat. Stir often to avoid burning. If you have more leftovers, you can freeze them. Wrap the chicken and pineapple tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay in the freezer for up to three months. When you are ready to eat, let them thaw in the fridge overnight. Reheat as mentioned earlier. You can serve this dish with fluffy white rice or quinoa. A crisp salad also pairs well. Add some grilled veggies for extra flavor. The sweet and tangy taste of the chicken matches nicely with fresh greens. Yes, you can use chicken breasts. They will work well too. Just remember that breasts may cook faster than thighs. Keep an eye on the grill to avoid overcooking. You can marinate the chicken for up to 24 hours. For the best taste, aim for at least one hour. Longer marinating allows the flavors to soak in better. To keep chicken juicy, avoid pressing down on it while grilling. Flip the chicken only once. Use a meat thermometer to check for doneness. Aim for an internal temperature of 165°F (75°C). Yes, this recipe is perfect for meal prep. You can make it in advance and store it in the fridge. Reheat the chicken and pineapple in the oven or microwave for easy meals later. This blog post covered how to make grilled pineapple teriyaki chicken. You learned about the key and optional ingredients, along with smart substitutions. I laid out step-by-step cooking instructions to make your dish a success. Tips for perfect grilling and delicious variations helped add flavor and flair. Lastly, storage and reheating methods ensure your meal stays fresh. With these insights, you can create a tasty dish your friends and family will love. Happy grilling!

Grilled Pineapple Teriyaki Chicken

A delicious and flavorful dish featuring marinated chicken thighs grilled to perfection and served with caramelized pineapple rings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup fresh pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch (optional, for sauce thickening)
  • 1 piece fresh pineapple, peeled, cored, and sliced into 1-inch rings
  • 2 pieces green onions, finely chopped (for garnish)
  • to taste toasted sesame seeds (for garnish)
  • to taste salt and freshly ground black pepper

Instructions
 

  • In a large bowl, whisk together the pineapple juice, soy sauce, honey, minced garlic, and grated ginger until well combined. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour, or ideally overnight.
  • Preheat your grill to medium-high heat. For charcoal grills, wait until the coals are covered in ash and glowing red.
  • Start by grilling the pineapple rings. Place them directly on the preheated grill and cook for approximately 3-4 minutes on each side, or until you see beautiful grill marks and the pineapple becomes slightly caramelized. Once done, remove them from the grill and set aside.
  • Remove the marinated chicken thighs from the marinade, allowing any excess to drip off. Season the chicken lightly with salt and pepper. Place the thighs on the grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
  • If you prefer a thicker sauce, pour the remaining marinade into a small saucepan. Bring it to a gentle boil over medium heat. In a separate small bowl, dissolve cornstarch in a tablespoon of cold water, then stir this mixture into the boiling marinade. Continue to simmer for a few minutes until it thickens to your desired consistency.
  • Remove the cooked chicken from the grill and let it rest for about 5 minutes. On a serving platter, place the chicken thighs topped with the grilled pineapple rings and drizzle the thickened teriyaki sauce over the top.
  • Finish off the dish by sprinkling chopped green onions and toasted sesame seeds generously over the chicken and pineapple.

Notes

For an eye-catching display, serve the grilled chicken and pineapple on a vibrant platter, arranging the extra pineapple rings artistically around the poultry.
Keyword chicken, grilled, pineapple, teriyaki